Stella Steamed Little Neck Clams & Baby Potato Stew

12/07/09

Ingredients

1/4 lb Little Neck Clams (per person) - 4 lb total washed
2 Tbsp Olive Oil
6-7 Garlic Cloves, chopped
2 lb Baby Fingerling Potatoes, cut in half (marble to olive size - mixed varieties)
1 qt Vegetable Stock
3 Stella Beers
1/4 Stick Butter
Salt To Taste (sea salt, preferred)
Ground White Pepper To Taste
1 Tbsp Flat Leaf Parsley, chopped

Method

Clean and wash clams
Cut potatoes in halves and par-boil in salt water for 6-8 minutes; drain and air cool.
Heat 6-10 qt thick bottom sauce pan, add oil and garlic and saute for 3-4 minutes.
Add clams and potatoes to pan; saute for 2-3 minutes.
Add stock and beer and simmer until clams open.
Season broth with salt and pepper to taste.
Add butter and stir until completely melted into broth
Finish with parsley; serve with bread.

Mark Your Calendars: A Head Start on Holiday Entertaining

Just Breathe: Taking a Moment for Yourself Before the Deluge

The end of the year is full of festive possibilities. The posts below will inspire you with clever tips, menu suggestions, and fabulous pairings as you plan everything from casual weeknight suppers to blowout New Year's celebrations.

Whether you're toasting a special occasion or simply looking for a flavorful touch to add to your meal, consider beer. It is a natural accompaniment for fine foods - both savory and sweet - and also acts as a wonderful ingredient. Think spicy, briny bivalves paired with a crisp, dry Stella Artois or a bright, citrusy shrimp and couscous salad with a fruity, frothy Hoegaarden. Take dessert to the next decadent level by making rich Leffe Brune the secret ingredient in your chocolate tarts or adding smoky caramel notes of Leffe Blonde to your holiday spice cake.

There is always a perfect beer for every setting and every meal; experimenting with different combinations is the key to great cooking, and to making sure your guests are always coming back for more!

ALWAYS ENJOY RESPONSIBLY.